Question

Hey, is there anyone else out there that crisps up their bacon wrap in the oven? I use THICK cut bacon in my wraps and when I pull the fattie from the smoker, the bacon is usually totally crispy, so I toss it in the oven at 400 degrees for about 15-20 minutes to crisp it up, then let the whole thing rest a bit before slicing.

Was just wondering if I am doing something wrong and if there is a way to crisp that bacon up in the smoker without burning the yard down.

I've not smoked that many fatties, however I've wrapped some pork tenderloins in thick cut bacon and had the same result as you mentioned; not crisp and a tad undercooked.

The idea of throwing it in the oven to get it crisped up is fine. Might even cook the fatty to within 10 degrees of "doneness" and throw it in the oven for the rest of the cook so as not to risk overcooking the goodies inside.

Hey SouthOKSmoker. First, using the thinner bacon is a good idea, that will help.
Some people slightly cook their bacon before putting it on the fattie but I haven't tried that one.
A few times I threw them under the broiler to crisp the skin and though it did it also cause the bacon to split. You could also crank up the heat in the smoker or toss the fattie onto an open flame.
Personally I just started doing about half the fatties I smoked without any bacon at all.

What temp do you smoke your fattie at? If you keep it a little closer to the 250 maybe even let it go to 260 range that will help crisp your bacon up a little more. Also what they all said about the thin sliced bacon.